Jhinge Posto Ridge gourd cooked with poppy seeds – a Bengali favourite This recipe is from FoodFood TV channel By Sanjeev Kapoor 04 Jan 2016 in Recipes Course New Update Main Ingredients Ridge gourd (turai), Poppy seed paste (khuskhus) Cuisine Bengali Course Main Course Chicken Prep Time 16-20 minutes Cook time 16-20 minutes Serve Taste Mild Level of Cooking Easy Others Veg Ingredients list for Jhinge Posto 400 grams Ridge gourd (turai) peeled and cut into 1/2 inch cubes 2 tablespoons Poppy seed paste (khuskhus) soaked 2 tablespoons Oil 2 Cloves 2 medium Onions chopped 1/2 teaspoon Turmeric powder to taste Salt 3 Green chillies slit 2 teaspoons Pure ghee Method Heat oil in a non stick pan, add cloves and sauté. Grind poppy seeds to a fine paste. Add onions to the pan and sauté till lightly browned. Add ridge gourd, turmeric powder and salt and mix. Cover and cook for 2-3 minutes. Add ground paste and mix well. Cover and cook on medium heat. Add green chillies and mix and cook till gourd is done. Drizzle pure ghee and serve hot. Nutrition Info Calories 626 Carbohydrates 9.6 Protein 44.6 Fat 45.2 Other Fiber Iron- 6.6 #Ridge gourd (turai) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article